Notes

Notes

Tips

Expert Tips

The flavors of Moroccan cooking inspired this salad. Carrot salads are popular in Morocco, where parsley, lemon and cumin are common seasonings.

Cauliflower belongs to the cruciferous family of vegetables, as does broccoli, Brussels sprouts and cabbage. These vegetables contain anti-oxidants, which may reduce the risk of cancer. Cauliflower is also high in fiber.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup

Calories

100

Calories from Fat

80

% Daily Value

Total Fat

9g

14%

Saturated Fat

1g

5%

Cholesterol

0mg

0%

Sodium

150mg

6%

Total Carbohydrate

4g

1%

Dietary Fiber

2g

8%

Sugars

2g

Protein

1g

% Daily Value*:

Vitamin A

80%

80%

Vitamin C

30%

30%

Calcium

0%

0%

Iron

2%

2%

Exchanges:

1 Vegetable; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe Step Photos

1Fill large saucepan or Dutch oven with water; bring to a boil. Add cauliflower and carrots; cook 2 minutes to blanch. Drain; rinse with cold water to stop cooking.